(MEATLESS MONDAYS/VEGAN RECIPES) This Meat-Free Monday–Memorial Day and National Hamburger Day edition, spice things up with these Southwestern sweet potato veggie burgers. These burgers use some of our favorite Southwestern flavors like fresh cilantro, corn, grilled onions, red peppers, and avocado.

The sweet potato burger patty is smooth and creamy, coated with gluten-free Panko crumbs, giving it a nice little crunch.

The best part? This recipe will have you so surprised at how easy a vegetarian burger actually is to make! As always, happy eating! — Global Animal

Southwestern Sweet Potato Veggie Burgers. Photo Credit: Good Life Eats

Southwestern Sweet Potato Veggie Burgers

Yield: 4 burgers

Ingredients:

For the patty:

  • 1 Cup Mashed Sweet Potato (about 2 small potatoes)
  • 1 Cup White Cannellini Beas, drained
  • 2 Tbsps Yellow Cornmeal
  • 2 Tsp Garlic, minced
  • ½ tsp Smoked paprika
  • ½ tsp Cumin powder
  • ½ tsp Chile powder
  • 1/8 tsp Salt
  • Pinch of pepper
  • ½ Cup Gluten free, Vegan Panko (I like Ians Natural)
  • 2 Tbsps Olive Oil, divided

For the toppings:

  • 2 tsp Olive oil
  • 2 tsp Garlic, minced
  • 1 Small Red bell pepper, sliced
  • 1 Small Yellow onion, sliced
  • Lettuce
  • 1 Small Avocado, Sliced
  • ½ Cup Corn kernels
  • Cilantro, for garnish
  • 4 Whole Wheat hamburgers buns

Directions:

To make the burgers:

Preheat your oven to 400 degrees and line a small baking sheet with tinfoil. Spray with cooking spray.

Poke the potatoes all over with a fork and bake on the prepared baking tray until fork tender and soft, about 45 – 50 mins. Let cool.

In a large bowl, mash up the baked sweet potato and the white beans with a fork. Leave the beans a little bit chunky to add some texture.

Stir in the cornmeal, garlic, paprika, cumin, chile powder, salt and pepper. Refrigerate the mixture for at least 30 minute to make it easier to form.

While the mixture cools, prep all the veggies and heat 2 tsp of olive oil in a large pan over medium/high heat. Cook the sliced red pepper and onion until browned, about 3-4 minutes. Transfer to a bowl and cover to keep warm.

To make the patties:

Pour 1 Tbsp of Panko onto a small plate. Take ½ cup of the potato mixture and form a patty (it is a little messy!) and press down onto the panko to cover the bottom. Once the bottom is covered, slide the patty off the plate onto a separate large plate. Repeat with the remaining 3 burgers and then sprinkle the remaining ¼ cup of Panko over the formed burgers, pressing gently to adhere it.

Heat 2 Tbsp of Olive oil into the same large pan over medium heat. Using a pancake flipper, gently lift each burger off the plate and into the pan, use the sides of the flipper to gently reform if any patties lose their shape.

Cook until golden brown, about 6-8 minutes. Do not flip until the burger easily releases from the pan. Once golden, flip and cook and additional 6-8 minutes on the other side. The inside of the burgers stays very soft and moist with a crispy exterior.

Once cooked, transfer each burger to a bun and top with lettuce, avocado slices, sautéed red pepper and onion, corn kernels and cilantro.
Serve immediately.

Recipe Courtesy of Good Life Eats

More Good Life Eats: http://www.goodlifeeats.com/southwestern-sweet-potato-veggie-burgers/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

SHARE YOUR THOUGHTS:

SHARE